Queen Bee Angel Food Cake
Recipe adapted from meaningfuleats.com
You will need a 10" aluminum tube pan. DO NOT OIL THE PAN.
1 ½ cups egg whites, room temperature (from 10-11 large eggs)
¾ cup Queen Bee Bread, Biscuit, Pie Crust Flour
¼ cup tapioca starch
3 Tb potato starch
¾ cup powdered sugar
¾ cup + 2 Tb superfine sugar or organic sugar processed slightly in a coffee grinder, about 5 pulses. You don't want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
¼ tsp salt
1 ½ tsp cream of tartar
1 Tb vanilla
¼ tsp almond extract
Separate the egg whites and allow them to sit until room temperature, about an hour. Cold egg whites will not whip.
Preheat the oven to 350°.
Whisk the Queen Bee BBP Flour, tapioca and potato starch and powdered sugar together. Sift the flour/powdered sugar mixture into a bowl and set aside. You will see the flax meal left behind in the sifter, simply return to the bowl after sifting
Place the egg whites in the bowl of a stand mixer. Add the salt and cream of tartar and beat on high until starting to foam.
Add the vanilla and almond extract and continue whipping on high speed.
Add the superfine sugar slowly, about 1 Tb at a time to the egg whites while they are whipping. Continue whipping until stiff peaks form.
With a rubber spatula slowly fold in the dry ingredients 1/4 cup at a time. Do this carefully and slowly so you don't deflate the egg whites. This is the key to good angel food cake! Scoop into an ungreased 10-inch tube pan.
Bake at 350° for about 45 minutes until lightly golden. Immediately invert pan onto a cooling rack. You can also invert pan over the neck of a full wine bottle. Cool completely then run a knife along the edges of the pan and carefully plate the cake.
Lemon Angel Food Cake
Add to partially whipped egg whites
1 tsp vanilla extract
1/4 tsp lemon extract
1 1/2 tsp grated lemon zest
Then continue with adding the superfine sugar.